Began chilling my trim scraps before grinding (helps with fat separation) and the sausage texture is perfect now.

Honestly, chilling the scraps is a total game changer for texture. @torres.sage, your grandma had the right idea freezing the grinder parts too. Now we just need to keep everything cold to avoid a sausage mess.

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thomas2757mo ago

My last batch was a greasy mess, clearly didn't get the memo about the cold.

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torres.sage7mo ago

My grandma ALWAYS froze her meat grinder parts first.

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